Burdock ‘Takinogawa Long’, Arctium lappa, is a traditional Japanese root vegetable prized for its exceptionally long, slender roots and pleasantly earthy flavour. In Japan, burdock is known as gobo and is an important part of traditional Japanese cooking. Takinogawa Long is particularly valued because its roots remain relatively straight and tender, making it an excellent variety for growing specifically as a vegetable.

Burdock itself is native to Europe and Asia and has been used as both a food and medicinal plant for centuries. Takinogawa Long is a famous Japanese selection associated with the Takinogawa district of Tokyo, an area historically renowned for growing burdock. Long-rooted Takinogawa-type burdock became an established Japanese vegetable during the Edo period, when growers selected plants for their exceptionally long, good-quality roots.

Nutritionally, burdock root is a wonderful source of dietary fibre, potassium, magnesium, manganese and vitamin B6. One of its particularly interesting components is inulin, a type of prebiotic fibre that provides food for beneficial gut bacteria. Burdock also contains various phenolic compounds and antioxidants. The root is relatively low in calories while being filling because of its high fibre content.

Takinogawa Burdock is completely at home in the kitchen. The young roots have a crisp texture and distinctive earthy, slightly sweet and nutty flavour. They can be stir-fried, simmered, added to soups and stews, pickled or shredded into salads. One of the best-known Japanese dishes using burdock is kinpira gobo, where finely sliced burdock and carrot are stir-fried and seasoned. Young stems and very young leaves can also be eaten when properly prepared, although it is the magnificent root for which Takinogawa is famous.

This is certainly a vegetable that likes to head down rather than up! Takinogawa Long can develop remarkably long, slender roots, potentially reaching 60–90 cm or more in suitable deep, loose soil. Above ground it develops a rosette of large, broad leaves. If allowed to remain for a second season, burdock sends up tall flowering stems bearing purple, thistle-like flowers followed by the familiar hooked burrs.

Burdock is naturally a biennial, but when grown as a vegetable it is normally harvested during its first year while the roots are still tender. It prefers full sun to light shade and deep, fertile, well-drained soil. Deeply cultivated sandy or loamy soil is particularly beneficial for Takinogawa because stones, hard clay and compacted ground can cause its long roots to fork or become distorted.

How to Grow From Seed:

Sow Takinogawa Burdock directly where it is to grow because its long taproot does not appreciate being transplanted. Sow the seeds approximately 1 cm deep into deeply prepared, loose soil and keep consistently moist during germination. Seeds generally germinate in around 7–14 days under suitable conditions.

Thin the young plants to approximately 10–15 cm apart, giving each one enough room to develop a good-sized root. Full sun is ideal, although some afternoon shade can be helpful in very hot Australian conditions. Water regularly enough to encourage steady growth, particularly during extended dry periods.

The roots can be harvested while relatively young for the most tender texture or allowed to develop for a larger crop. Depending on conditions, harvesting can generally begin after around 3–4 months, with larger roots taking longer. Because Takinogawa can produce such long roots, loosen the soil deeply alongside the root before attempting to lift it rather than simply pulling from the top. With good soil preparation and a little patience, you can grow wonderfully long, crisp gobo roots right in your own garden!